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Wow you guys, you rock! I'm still going to try for pizza 1st but then will be torn between Jolene's pretzel dogs (still 1/2 a half a package of hot dogs from that challenge..lol), Carol's pumpkin twists or Joan's hamburger buns. Some great choices to choose from.
Janie, plus I beg to differ on how long it's been since you worked with yeast. I knew I had seen a cookie recipe review here and found it, was posted by chefly, but also shows you tried it. I'll post it next with both of your reviews.
Now, can any one give me tips for making pizza on the bbq. I see 2 of you have made several pizzas so have you tried them on a bbq. I know in my file somewhere I've saved a bunch of reviews & tips so will dig that out too.
Thank-you all, some wonderful pictures and recipes.
(here's one recipe that I might try too from footsie & reviewed by chefly) (I'll have to add Janie's review next, it won't let me add to the bottom of this post)
Posted: Dec 11, 2010 11:08 AM in Recipes
I've had this recipe in my "to try" file for a long time and finally made them yesterday. OMG are these addictive! They are like eating crisp pieces of pie crust. The dough is beautiful to work with too. I did tweak how these were prepared and my version is first. I listed the original below. I just couldn't see forming balls of dough then rolling the individual balls into squares. Thanks Footsie for this keeper. The orange peel was something I made. My brother sent me a link to a blog where the woman dried thinly sliced orange peel with as little pith as possible in her dehydrator then she ground it up and used it in place of grated zest in her recipes. I gave the recipe a try and love it! You can use dried orange peel and grind it in a coffee mill if you have some or probably use a few packets of True Orange or Lemon or just use cinnamon.
chefly
Posted by: _FOOTSIE Posted on: 11/26/2005 7:38:54 AM #R6771080 Yeast Crisps Very thin, rustic-looking sugar cookies that are wonderfully flakey and light. Makes about 100 1 packet yeast 1/3 cup warm water (apple juice) 1 cup butter or margarine, softened 1/8 teaspoon salt 2 cups flour (white whole wheat) 1 cup sugar 3/4 cup plus 1 tsp. ground dried orange peel) Put warm apple juice in a small bowl and stir the yeast into the apple juice. Set aside. Beat together butter or margarine, salt and flour, gradually beat in yeast and water until well blended. Chill for 1 hour. Divide dough in half. Put the sugar in a small bowl; roll and press into sugar mixture, roll onto a mat lightly with a mixture of flour and some of the sugar mixture to form a thin (1/16th inch thick) square, sprinkling with some of the sugar mixture as you roll the dough thin. Cut the dough into 1-1/2 inch squares; transfer to parchment paper lined baking sheets. Bake at 350ºF for 8-10 min. until just beginning to brown. I let them cool several minutes then dipped them into the remaining sugar mixture to coat before I put them on a rack to cool completely.
Yeast Crisps Very thin, rustic-looking sugar cookies that are wonderfully flakey and light. Makes about 100 1 packet yeast 1/3 cup warm water (apple juice) 1 cup butter or margarine, softened
1/8 teaspoon salt 2 cups flour (white whole wheat) 1 cup sugar 3/4 cup plus 1 tsp. ground dried orange peel) Put warm apple juice in a small bowl and stir the yeast into the apple juice. Set aside. Beat together butter or margarine, salt and flour, gradually beat in yeast and water until well blended. Chill for 1 hour. Divide dough in half. Put the sugar in a small bowl; roll and press into sugar mixture, roll onto a mat lightly with a mixture of flour and some of the sugar mixture to form a thin (1/16th inch thick) square, sprinkling with some of the sugar mixture as you roll the dough thin. Cut the dough into 1-1/2 inch squares; transfer to parchment paper lined baking sheets. Bake at 350ºF for 8-10 min. until just beginning to brown. I let them cool several minutes then dipped them into the remaining sugar mixture to coat before I put them on a rack to cool completely.
Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper. Dust a work surface and rolling pin with a mixture of flour and (some of the sugar mixture) for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3”x2”, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef’s knife and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 100 crisps.
(and your review Janie) : ^ )
Re: R&R: Yeast Crisps (cookies) Addictive!!
Chef, You are so right ~ These little buttery gems are wonderful ~ I used orange juice instead of water and I added some chopped pecans. Chef ,Adding that zest to the sugar really rocks~ I used some cinnamon. Only because I didn't have any lemons or oranges. I made them just like you did into small balls, rolled them into the sugar/cinn mixture then flattened with the thines of a fork in a cross hatch pattern.
These are vey delicate. Allow to cool before removing from the pan. Other wise you will risk a chance of them falling apart ~ Crisp and Buttery .
Thanks Footsie for sharing this delightful recipe. Janie
Bean, Your memory is better than mine ~ lol
Goes to show ya I can handle a cookie. No rising or kneeding involved. Wish I had just found this one. I can see why I chose this one to play with.
Now breads, pastries , rolls and pizzas a whole different animal.
Thanks Bean
Janie
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
az_jillNow, can any one give me tips for making pizza on the bbq.
Morning Jill! I make my Soft Garlic Breadstick dough, or grab one from the supermarket. Preheat the grill, I like mine on all high at first. Make sure it's super super clean. The key is to make sure all your toppings are ready, because it goes fast once you get started! Toppings need to be precooked (meats), it's too fast for them to cook through. When the grill is hot, stretch out your dough, brush one side with oil, then put the oiled side down on the grill. Lift it to make sure it's getting nice marks, but don't let it get dark. Oil the top side, flip it, add the toppings, put the cover down and turn the heat down to medium. Pizza is done when the cheese is melted and bubbly and the bottom is crisp.
Jolene
"Find something you are passionate about and keep tremendously interested in it" -- Julia Child
How about a yeasted coffee cake, Janie? And I do my rising in my oven, with just the light on. That's how I had my success with my calzones :)
Great Ideas and some terrific pics too! If you have 5 minutes to set this one up it is delicious!
~Susan
Taste Of Home Field Editor
CRUST: 1 pkg .Instant yeast (2 1/4 tsp) 1 1/2 cups warm (not hot) water 1 1/4 tsp Sea salt 1/2 Tsp Packed light brown sugar 2 Tablespoons Light Olive oil 3-3 1/2 cups AP flour
This is a very easy Yeast Bread made with Quick Rise yeast, I have been making this bread for over 15 years .
It tastes delicious and smells great.
I like to serve it in a Basket with a steak or chicken dinner like one of our best area Steakhouses does or I serve it warm and buttered for Breakfast. A nice side for Quiche , particularly the Bacon Cheddar crustless quiche I like to prepare a lot.
Delicious alone or with JamToasted or not. It is popular with Guests and Family alike as DH is a big fan of raisins.
An option many like is a thin vanilla glaze on top.
Enjoy.~Alliea
Hi Jolene, I almost forgot to come back and take a peek. Thank-you for your suggestion on pizza crusts, how to make one on the grill, and tips. They will all come in so handy. I'm glad you mentioned cooking the meat & veggies first, not sure if I would have.
I'm not sure if I'll get to make this this week unless I make it for lunch tomorrow. But I will make it!! (lol, I've said that about 10 times on the bb on different posts) But I will! Got to go to Phoenix for a few days and play with my gf grandbaby and pick up dh son & gf and bring them back home.
Alliea, we need to have a pizza night too. Your recipe looks great, thank-you!
Lol Janie, I never met a cookie I didn't like and remember those reviews. For some reason everything else slips into the dead zone. Hope you find something you're comfortable trying. There's so many that look so good. No matter what I make it will be with King Arthur's whole wheat white flour.
Take care all, have a nice week.
Although I definitely do not like pie crust- this is a unique yeast recipe that involves : 1. No kneading, 2. No rising
Are you listening Ms Janie???
-Even I like this recipe as it is dusted with powdered sugar or glazed with a thin icing , filled with apple , cherry or any favorite Pie filling and has a different flavor than any standard pie crust. I have not made this for quite awhile but the yeast challenge brought it to mind.
The recipe came from a very old magazine I found and it also won a recipe favorites contest the magazine held .
This recipe makes a lot but can be halved quite easily.
(Yeast) Turnovers
Pie Filling
6 cups flour
1 pkg yeast (2 1/4 tsp) (I use instant~Susan)
1 cup shortening
1 cup butter
1 tsp salt
1 tsp sugar
3 eggs
1/4 cup milk
Blend flour,yeast, shortening, butter , salt and sugar together as one would for pie dough. Mix eggs and milk together and add to the flour mixture. Mix well. Roll out like pie crust and cut into 6 inch circles (you can use a cereal bowl)
Fill each circle with Pie filling and fold over, pressing the edges together with your fingers or the tines of a fork making a half circle.
Place on a lightly greased or s Pam prayed cookie sheet and Bake in a (pre-heated ) 350 degree oven. (OPT- roll in granulated sugar before Baking-I omit this step)
Roll in Powdered sugar while still warm and/or glaze them with a thin Vanilla glaze while still warm .
Another option especially when using Apple Pie filling is rolling the warm crescents in a Cinnamon Sugar Mixture.
Soft Breadsticks- TOH 1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)3 tablespoons sugar1 teaspoon salt1/4 cup vegetable oil3 cups all-purpose flour, dividedCornmeal1 egg white1 tablespoon water
Coarse salt, optional
In a mixing bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 12 portions. Using your hands, roll each portion into a 10-in. x 1/2-in. strip. Place 1 inch apart on a greased baking sheet sprinkled with cornmeal (I omit the cornmeal). Let rise, uncovered, until doubled, about 45-60 minutes. Beat egg white and water; brush over breadsticks. Sprinkle with coarse salt if desired. I use coarse sea salt) Don't overdo the salt but if you do you can brush some off.Place baking sheet on middle rack of oven; place a large shallow pan filled with boiling water on the lowest rack. Bake at 400° for 10 minutes. Brush again with egg white. Bake 5 minutes more or until golden brown.Yield: 1 dozen.
I have been making this recipe for several years now. It is from Taste Of Home.
I used to crave those soft breadsticks from Olive Garden , but once I found this fairly easy recipe I can make them whenever I want.I use Instant yeast and my KA I omit the cornmeal and use silicone mats or parchment.While they are still hot I lightly brush them with melted butter mixed with one or two crushed garlic cloves.~A (2007 post)
